It has taken me a few years to get a perfect shortbread cookie. Here it is with lemon and chocolate, and just in time for Christmas!
Ingredients
1 cup butter, softened
1 teaspoon vanilla extract
2/3 cup almond flour
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup icing sugar
zest of 1 lemon
1/2 teaspoon baking powder
approximately 20 "Enjoy Life "chocolate mega chunks
3 tablespoons icing sugar to dust the cookies
Directions
1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
2. Combine almond flour, brown rice flour, tapioca flour, 1/2 cup icing sugar, lemon zest and baking powder in a large bowl. Using a wooden spoon, knead in butter and vanilla.
3. Form the dough into 3 cm balls, and poke a chocolate chunk into the middle of each ball. Then flatten slightly with the palm of your hand onto a lined cookie sheet.
4. Bake each cookie sheet one at a time, in the middle of the oven for approximately 20 minutes. Let the cookies cool. Dust with icing sugar. Store layered between wax paper in an airtight container for up to 5 days, or freeze for up to 3 weeks.
